Gnocchi with Brown Butter and Sage

1 In a medium bowl -- combine potatoes, egg yolk, lemon

zest, olive oil, flour, and 3/4 teaspoon salt. Using a wooden spoon, stir

until incorporated. Divide dough into fourths. Line a baking sheet with

parchment paper.

2 On a lightly floured work surface -- roll one-fourth

of the dough into a 3/4-inch-diameter log. Cut the log into 3/4-inch-long

pieces. Pick up one piece of dough, and press onto the back of a fork with

your thumb. Still using your thumb, roll dough off fork, forming a “c”

shape; the

indentations from the tines should be visible. Place

the gnocchi on the prepared baking sheet. Repeat process with the remaining

pieces of dough, arranging finished gnocchi in a single layer. Repeat with

the remaining three portions of dough.

3 Fill a large saucepan with water -- and add 2

teaspoons salt; bring to a boil. Have ready a colander set over a bowl. Add

one-fourth of the gnocchi, and cook until they float to the top, 1 to 2

minutes. Using a slotted spoon, transfer cooked gnocchi to the colander.

Cook the remaining

gnocchi.

4 Place a large sauté pan over medium-high heat. Add

butter. When butter begins to brown -- about 2 minutes, add pepper and the

remaining 1/4 teaspoon salt. Increase heat to high. Add the gnocchi and

sage. Cook, stirring occasionally, until the sage has wilted and the gnocchi

have heated through, 1 1/2 minutes. Serve immediately, with a

sprinkle of Parmesan cheese.